Banana pudding cheesecake squares

There’s something undeniably comforting about the combination of bananas and creamy cheesecake. These banana pudding cheesecake squares are a delightful twist on traditional banana pudding, blending familiar flavors with a rich, decadent texture. Whether you’re a fan of banana desserts or just looking for a new treat to bring to your next gathering, these squares are sure to impress. Plus, they’re surprisingly easy to make, using simple ingredients and straightforward techniques.

Why You’ll Love This Recipe

This recipe combines the best of both worlds: the nostalgic taste of banana pudding and the creamy richness of cheesecake. The Nilla wafer crust adds a buttery crunch that perfectly complements the smooth banana cream filling. These squares are ideal for any occasion, from holiday celebrations to casual get-togethers. Plus, they’re a hit with both kids and adults!

Kitchen Equipment You’ll Need

• Medium mixing bowl
• Large metal mixing bowl
• Electric mixer or stand mixer
• 8×8-inch or 9×9-inch baking pan
• Parchment paper

Ingredients

• 3 cups Nilla Wafer cookie crumbs (approximately one 11-ounce box)
• 1/2 cup butter, melted
• 1 pint heavy whipping cream
• 3/4 cup sugar
• 24 ounces cream cheese (3 8-ounce packages), softened
• 2 packages instant banana cream pudding mix (3.4 ounces each)
• Optional garnish: whipped topping and banana slices

Step-by-Step Instructions

1. In a medium mixing bowl, combine the Nilla Wafer crumbs and melted butter. Press the mixture into the bottom of a square 8×8-inch baking pan (a 9×9-inch pan will also work well) lined with parchment paper, allowing the paper to extend over the edges. Chill the crust in the refrigerator or freezer while you prepare the filling.
2. Place a large metal mixing bowl in the freezer for 10 minutes to chill. After chilling, use an electric mixer or stand mixer on medium speed to whip the heavy whipping cream and sugar together in the bowl until stiff peaks form. Set aside.
3. In another large mixing bowl, beat the cream cheese with an electric mixer or stand mixer on medium speed until smooth. Gradually add the dry pudding mixes, beating well after each addition. Fold in the whipped cream and mix until smooth.
4. Spread the cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight.
5. Once chilled, cut the cheesecake into 9 squares and garnish with whipped topping and banana slices if desired. Serve chilled.

Tips for Success

• Ensure the cream cheese is fully softened for a smoother filling.
• Chilling the mixing bowl helps the cream whip faster and more effectively.
• For a firmer crust, press the crumbs firmly into the pan before chilling.

Additional Tips and Variations

For an extra banana flavor, you can layer thin banana slices between the crust and cheesecake filling. Alternatively, try adding a drizzle of caramel sauce on top before serving for a decadent touch.

Nutritional Highlights (Per Serving)

Calories: Approximately 420, Fat: 30g, Carbohydrates: 35g, Protein: 6g

Frequently Asked Questions (FAQ)

Can I use a different type of cookie for the crust?

Yes, graham crackers or any other vanilla-flavored cookie can be used as a substitute for Nilla Wafers.

How long do these squares keep?

They can be stored in an airtight container in the refrigerator for up to 5 days.

Conclusion

These banana pudding cheesecake squares are a must-try for anyone who loves creamy, fruity desserts. They’re easy to make and perfect for sharing with friends and family. Give them a try, and feel free to share your experience or any variations you come up with!